This morning I opened my Goutaler #2. Affinage is around four months.
It sliced well. I was able to cut pretty thin slices. There is some residual whey showing in the bag and on each slice I cut. There are lots of small eyes, most of them are flattened no doubt from the vacuum-bagging. There's a lesson.
The taste is very lively, possibly because of an assist from the whey, but not what you'd call acidic. (This style shouldn't be lively. I would say it should almost border on blandness. Just clean, cheese taste.) No bitterness. Slight flexibility but not elastic/rubbery as I would like to see. Some, but not excessive salt. Too much for the style.
My hopes are quite high for Goutaler #3. I made several attempts to build in elasticity, limit the salt uptake, and develop decent eyes.
-Boofer-
